Optimization of the antioxidant-rich xanthone extract from mangosteen (Garcinia mangostana L.) pericarp via microwave-assisted extraction
Total phenolic content (TPC) and antioxidant properties of xanthone extract from mangosteen pericarp via microwave-assisted extraction (MAE) method was optimized by response surface methodology (RSM). The MAE extraction conditions to obtain optimum antioxidant-rich xanthone extract were at 2.24 min...
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doaj-96a5aa82ef9c46c6b6a806be879cbe4e2020-11-25T02:49:21ZengElsevierHeliyon2405-84402019-10-01510e02571Optimization of the antioxidant-rich xanthone extract from mangosteen (Garcinia mangostana L.) pericarp via microwave-assisted extractionNor Azizah Mohammad0Dayang Norulfairuz Abang Zaidel1Ida Idayu Muhamad2Mariani Abdul Hamid3Harisun Yaakob4Yanti Maslina Mohd Jusoh5Food and Biomaterial Engineering Research Group, School of Chemical & Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, UTM, 81310, Johor Bahru, Johor, MalaysiaFood and Biomaterial Engineering Research Group, School of Chemical & Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, UTM, 81310, Johor Bahru, Johor, Malaysia; Institute of Bioproduct Development, School of Chemical & Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, UTM, 81310, Johor Bahru, Johor, Malaysia; Corresponding author.Food and Biomaterial Engineering Research Group, School of Chemical & Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, UTM, 81310, Johor Bahru, Johor, Malaysia; IJN-UTM Cardiovascular Engineering Centre, Institute of Human Centred Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, UTM, 81310, Johor Bahru, Johor, MalaysiaInstitute of Bioproduct Development, School of Chemical & Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, UTM, 81310, Johor Bahru, Johor, MalaysiaInstitute of Bioproduct Development, School of Chemical & Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, UTM, 81310, Johor Bahru, Johor, MalaysiaFood and Biomaterial Engineering Research Group, School of Chemical & Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, UTM, 81310, Johor Bahru, Johor, MalaysiaTotal phenolic content (TPC) and antioxidant properties of xanthone extract from mangosteen pericarp via microwave-assisted extraction (MAE) method was optimized by response surface methodology (RSM). The MAE extraction conditions to obtain optimum antioxidant-rich xanthone extract were at 2.24 min of irradiation time, 25 mL/g of solvent-to-solid ratio and 71% of ethanol concentration. The predicted results for four responses were as follows; 320.31 mg gallic acid equivalent/g extract, 83.63% and 93.77% inhibition (DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2′-Azino-bis-3-ethylbenzthiazoline-6-sulfonic acid) assays), and 144.56 mg Trolox equivalent/g extract (FRAP, Ferric reducing antioxidant power). The predicted and actual values were statistically insignificant (P > 0.05). Therefore, these results confirmed that the examined model was acceptable and relevant. MAE led to a slightly similar antioxidant capacity and a higher extraction of α-mangostin, a major xanthone of mangosteen pericarp as compared to water bath-maceration technique.http://www.sciencedirect.com/science/article/pii/S2405844019362310Biochemical engineeringFood engineeringFood technologyFood processingBioactive compoundAntioxidant |
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DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Nor Azizah Mohammad Dayang Norulfairuz Abang Zaidel Ida Idayu Muhamad Mariani Abdul Hamid Harisun Yaakob Yanti Maslina Mohd Jusoh |
spellingShingle |
Nor Azizah Mohammad Dayang Norulfairuz Abang Zaidel Ida Idayu Muhamad Mariani Abdul Hamid Harisun Yaakob Yanti Maslina Mohd Jusoh Optimization of the antioxidant-rich xanthone extract from mangosteen (Garcinia mangostana L.) pericarp via microwave-assisted extraction Heliyon Biochemical engineering Food engineering Food technology Food processing Bioactive compound Antioxidant |
author_facet |
Nor Azizah Mohammad Dayang Norulfairuz Abang Zaidel Ida Idayu Muhamad Mariani Abdul Hamid Harisun Yaakob Yanti Maslina Mohd Jusoh |
author_sort |
Nor Azizah Mohammad |
title |
Optimization of the antioxidant-rich xanthone extract from mangosteen (Garcinia mangostana L.) pericarp via microwave-assisted extraction |
title_short |
Optimization of the antioxidant-rich xanthone extract from mangosteen (Garcinia mangostana L.) pericarp via microwave-assisted extraction |
title_full |
Optimization of the antioxidant-rich xanthone extract from mangosteen (Garcinia mangostana L.) pericarp via microwave-assisted extraction |
title_fullStr |
Optimization of the antioxidant-rich xanthone extract from mangosteen (Garcinia mangostana L.) pericarp via microwave-assisted extraction |
title_full_unstemmed |
Optimization of the antioxidant-rich xanthone extract from mangosteen (Garcinia mangostana L.) pericarp via microwave-assisted extraction |
title_sort |
optimization of the antioxidant-rich xanthone extract from mangosteen (garcinia mangostana l.) pericarp via microwave-assisted extraction |
publisher |
Elsevier |
series |
Heliyon |
issn |
2405-8440 |
publishDate |
2019-10-01 |
description |
Total phenolic content (TPC) and antioxidant properties of xanthone extract from mangosteen pericarp via microwave-assisted extraction (MAE) method was optimized by response surface methodology (RSM). The MAE extraction conditions to obtain optimum antioxidant-rich xanthone extract were at 2.24 min of irradiation time, 25 mL/g of solvent-to-solid ratio and 71% of ethanol concentration. The predicted results for four responses were as follows; 320.31 mg gallic acid equivalent/g extract, 83.63% and 93.77% inhibition (DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2′-Azino-bis-3-ethylbenzthiazoline-6-sulfonic acid) assays), and 144.56 mg Trolox equivalent/g extract (FRAP, Ferric reducing antioxidant power). The predicted and actual values were statistically insignificant (P > 0.05). Therefore, these results confirmed that the examined model was acceptable and relevant. MAE led to a slightly similar antioxidant capacity and a higher extraction of α-mangostin, a major xanthone of mangosteen pericarp as compared to water bath-maceration technique. |
topic |
Biochemical engineering Food engineering Food technology Food processing Bioactive compound Antioxidant |
url |
http://www.sciencedirect.com/science/article/pii/S2405844019362310 |
work_keys_str_mv |
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